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Galantina (Galantine): A food made of meat, cooked with gelatin.
Hallaca (Hallaca): A traditional Venezuelan Christmas dish. It consists of a corn dough pastry colored with Annatto (Onoto), filled with a stew, and all wrapped in plantain or banana leaves with decorative details; then boiled.
Incisión (Incision / Scoring): A cut made with a sharp knife on cakes to improve their presentation and on fruits to facilitate peeling at the cut.
Jarrete (Shank / Ossobuco): Part of the leg of veal, beef, or ox, from below the knee to the lower joint. Veal shank, cut into slices and including the marrow bone, is used to make "ossobuco."
Koskera, A La (A La Koskera): A traditional preparation for fish from the Basque Country, based on peas, asparagus tips, garlic, parsley, and hard-boiled egg; it is prepared in an earthenware dish (sometimes accompanied by clams).
Lacón (Lacón / Cured Pork Shoulder): Cured or fresh pork shoulder. A basic ingredient in one of Galicia's most typical dishes, lacón con grelos (pork shoulder with turnip greens).
Macadamia (Macadamia / Australian Nut): A nut also known as the Australian nut. The seed of this nut is usually sold natural, toasted, or salted. Its flavor is creamy, aromatic, and slightly sweet. It may resemble the almond.
Nabo (Turnip / Rutabaga): Rutabaga (colinabo), coyocho, collocho, cogocho, cayoco (various regional names for turnip or similar root vegetables).
